Lotus Root Curry

I love cooking with new ingredients and have been looking for a recipe using lotus root since I first noticed it at the grocery store. Lotus root has a very subtle, slightly sweet taste and a crunch similar to water chestnuts, even when cooked, and I found that this curry using Sri Lankan curry powder is a great complement for it. If you can’t find fresh lotus root, you may be able to find packaged sliced lotus root.

Lotus Root Curry (adapted from The Well-Seasoned Cook)
Yield: 4 servings

Ingredients:

• 1 Tbsp coconut oil*
• 1/2 large onion, sliced
• 2 – 3 cloves garlic, minced
• 1/2″ piece ginger, minced
• 1 – 2 hot peppers, minced
• 1/2 Tbsp Sri Lankan curry powder
• 1 sprig curry leaves (6 – 10 leaves)
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp fenugreek seeds (optional)
• 3 cups thinly sliced lotus root
• 1 cup coconut milk
• 1 can (14 ounces) diced tomatoes
• salt and pepper, to taste

*Ghee would also work well here.

Method:

1. In a large sautee pan or large pot, heat 1 Tbsp coconut oil over medium heat. Sautee 1/2 large onion, sliced until translucent and starting to darken in color, about 15 minutes.
2. Add 2 – 3 cloves garlic, minced, 1/2″ piece ginger, minced, 1 – 2 hot peppers, minced, 1/2 Tbsp Sri Lankan curry powder, 1 sprig curry leaves (6 – 10 leaves), 1/4 tsp turmeric, 1/4 tsp paprika, 1/4 tsp cayenne pepper (optional), and 1/4 tsp fenugreek seeds (optional), and sautee until fragrant, about 30 seconds.
3. Add 3 cups thinly sliced lotus root, 1 cup coconut milk, and 1 can (14 ounces) diced tomatoes. Simmer gently for 15 – 20 minutes. The lotus root will retain some crispness when done.
4. Serve over rice.